Flank Steak with Bloody Mary Tomato Salad

Wednesday, October 14, 2015


Steak Ingredients
2 flank steaks, 1 1/2 lb each
kosher salt
2 tsp light brown sugar, packed
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp freshly ground black pepper
Vegetable oil (for brushing)

Salad Ingredients
1 cup finely chopped red onion
3 tbsp sherry vinegar, divided
2 lbs cherry or grape tomatoes, halved
1 cup chopped celery hearts (inner stalks and leaves from 1 bunch)
1/2 cup chopped brined green olives plus 2 tbsp olive brine
2 tbsp prepared horseradish
1 tbsp Worchestershire sauce
1 tsp hot pepper sauce
1/2 tsp celery seed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steak Directions
Place steaks on a large rimmed baking sheet, season with salt.  Mix sugar and next 3 ingredients in a small bowl; rub all over steaks.  Cover and refrigerate 1-3 hours.

Let steaks stand at room temperature for 1 hour.  Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.  Brush grates with oil. Grill to desired doneness, about 5-7 minutes per side for medium-rare.  Let rest for 10 minutes.

Salad Directions
Mix onion and 1 tablespoon vinegar in a large bowl.  Let macerate 10 minutes, tossing often.  Add tomatoes, celery, and olives.

Whisk remaining 2 tablespoons vinegar, olive brine, horseradish, and next 3 ingredients in a medium bowl.  Slowly whisk in oil.  Add to bowl with tomato mixture; toss to coat.  Season with salt and pepper.

Cut steak crosswise into 1/4" thick slices.  Serve salad with steak. Read More...

Go Back


fritter pickled Spread cockaigne gruyere peach sausage paste sweet potato anchovy asparagus strawberry chorizo dilly collins gin plum tomatoes caesar chicken parmesan tenderloin onions parmigiano stuffing radish verde blue cheese bruschetta wasabi Beans blueberry imam tomato juice olives almond milk rouille sherry bacon turnip pancake sandwiches potatoes mushroom pecans steak fennel seeds carrot fronds chilies capers spiced winter squash syrup wheat flour beef shiitake melon roasted oats pumpkin peas crisp Vegan green pepper poblano celeriac bulgar vegetable apples pudding conserve tart sandwich fraiche egg latkes pork dill zucchini flank jack cheese crepes chili currants yellow onion sauce Leek meatballs vinaigrette goat Cheese sour cream remoulade beets celebration reggiano coriander anise Recipes carrot tops chives prosciutto fritters chicken dinner salad tortillas sweet Tomatillos buckwheat coconut milk coeur gorgonzola gratin creme autumn celery hearts bok choy brown sugar Salad fondue carrot top nectarine maple fennel bulb bayeldi spelt gazpacho bean tuscan strata ramps heavy whipping cream turnips mint shitake absinthe Red Onion chimichurri chiles swiss cauliflower Tomatoes compote Cider onion pecan snow peas spring pears tomato casserole muffins walnuts Swiss Chard bosc wrap Apple Dressing cornmeal maple syrup Potato vegetarian beet frittata shelling celery root Corn Shitake Mushrooms shrunken heads Butternut sour daisy bloody mary butter arugula baby bok choy cranberry Farmers' Market Rice wine vinegar pepper dijon beer baguette radishes lemon grass watercress polenta peppers basil Soup vanilla wafers almonds bbq slaw garlic Spinach Chevre carrots lettuce couscous Poblano Chili cucumber cake plum coeur a la creme honey buttermilk feta biscuits Jerusalem artichoke chili peppers scapes jack cream artichoke cointreau gouda jam walnut oil bell pepper rhubarb bulgar wheat panzanella strawberries white beans hazelnuts Drinks Salsa fennel berry pie mushrooms barley sesame curry shallots mustard greens kirsch pine nuts tostadas Eggplant tomato corn pie Side hickory cantaloupe beet greens chipotle kalamata tomatoe cheese Greens pasta green beans pesto chimmichurri kohlrabi Squash okra Kale Cranberry Beans kluski knots flank steak thai egg noodles pork chop sunchokes bread pudding chocolate pineapple Bread cilantro scallions leeks plums habanero eggs yogurt cream cheese